I mean he did say "WITH" water, not water only. Y'all need to revisit English classes. You know when something is made "with" real cheese? It's not ALL "real cheese".
It's a great way. I assume that's a Tormek, quite expensive, and somewhat slow. It's not the *only* way to keep from ruining the temper. I kept my $$$ and I'm just careful. But have you heard of CBN grinding wheels?
@@Hooksbladesfalse, most knives that normies buy are stamped steel with a machined edge. anyone serious about using their knives will tailor their angle of the edge with the whetstone of their choice. any other method is simply incorrect
If you sharpen your blades with the stone going towards the blade, its putting a bur on the one side. But I learned it doesnt matter how you sharpen your knife its how you hone it with leather or cardboard.
Thank you for the tip. Honing or finishing is just as important as sharpening because this is the final product. Thank you for commenting and watching. Happy New Year!
I love my milwaukee fastback, had it ages now nd use it day in day out nd still strong, had a kershaw black horse 2 and it lasted me bout 7 weeks before the blade snapped
Kershaw is a good brand but brands use all types of different metals. I have a Spyderco Delica 4. 2 types of metal. One Japan other China. One is crap the other is not. Guess wich is crap..... My favorite was a Gerber. Pocket knife. I wish I knew the model. I have not been able to find another one. It was lightweight and very very durable and man it would open with a flick of the wrist right out the box. Retired my buck 110 until someone stole my Gerber... I usally Don't wish ill will but hope the get the tip of their sticky finger sliced. Not to bone. But maybe 6 stitches or so! Forgive me lord!
@@WardogOutdoors we’re not just talking about regular pressure washers. The sharpest human made cutting object is a watercutter they cut diamonds with water they make metal with water it’s not sharping Thsi knife own it’s own that’s obvious bruh
I’m an old wood worker retired many years. I’ve used my Tormek grinder for decades and have found no flaws with it. One needs patience though but these wheels last a lifetime. Expensive yes and wheel replacement can be expensive too. There are now knockoffs of this design for less cost that could work as well I suppose. Bottom line, water sharpening is my pick.
@@Makermookyou must have not done the same knives or don't know what you are doing. You obviously have never tried an extremely large knife or aren't using the same soft water stone. The manufacturer recommends rounding the edges of the stones dummy.
I wouldn't waste time sharpening a Milwaukee knife blade. Ive used those knifes a lot as a disposable when i need something stronger then a razor knife, and have snapped the blade off quite a few of them
All these crazy jigs and high tech precision tools…all to achieve what a old blind Japanese guy can do bare foot on the floor with a 200 year old Wheatstone.
well I don't need to be able to do all that ancient shit do I? I use my knives repeatedly on a daily basis. 30 seconds on a modern tool is better for me than hours at a manual grinding wheel. I don't understand what you're trying to put down.
Los cuchillos y las navjas se afilan al reves, el sentido de giro de la piedra o la direccion de desbaste debe ser hacia afuera, para que laas microrebabas no doblen hacia dentro, eso merma el filo.
